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Butternut Squash and Pancetta Risotto
FIXED ON FRESH10Ingredients
60Minutes
310Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil (+ 1 teaspoon)
- 1 cup butternut squash (peeled and cut into 1/2-inch cubes)
- 2 oz. cubed pancetta
- 1 tsp. salt (divided)
- 1/4 tsp. fresh ground black pepper
- 4 1/2 cups canned low sodium chicken broth (or homemade stock more if needed)
- 1/4 cup shallot (chopped)
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1 Tbsp. chopped fresh sage
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium830mg35% |
| Potassium540mg15% |
| Protein12g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber2g8% |
| Sugars<1g |
| Vitamin A80% |
| Vitamin C15% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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